A large, coarse perennial fern whose young stems are commonly used as a vegetable in Japan and Korea.

These fiddleheads are generally consumed after drying, salting or pickling, though they are sometimes eaten fresh. These shoots are excellent in salads, soups, pastas and casseroles. Although this wild food's rhizomes have long been consumed by the native civilisations of America and New Zealand, controversy was initiated in 1978 when a Japanese scientific study discovered in it a compound carcinogenic to animals.